Try this alternative vegetarian Italian chopped salad with lots of olive oil, oregano and red wine vinegar as a dressing. (Recipe Credit: Adrianna Adarme of Fresh Tastes)
To Make the Dressing: To a small bowl mix the olive oil, red wine vinegar, dried oregano, black pepper and salt. salt and then add the oregano. Give it a taste and adjust the salt according to your liking.
To Make the Pureed Garbanzo Beans: To a food processor or high-powered blender, add the garbanzo beans, along with the garlic clove, water, lemon juice and a few pinches of salt. Pulse until smooth, scraping down the sides as needed. Give it a taste and adjust the salt to your liking.
To Assemble the Salad: To assemble the salad, add the red onion, provolone, pepperoncini, cherry tomatoes, cucumbers, romaine lettuce and raddichio to a large bowl. Pour the dressing over the salad and toss until thoroughly combined.
To serve the salad, add the garbanzo puree to the bottom of a serving bowl. Smooth it out into one even layer. Add the salad mixture on top and serve. Top with a tablespoon or two of grated parmesan and a few turns of black pepper.
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